INGREDIENTS
2 15 ounce cans
chickpeas
1
large cucumber (chopped)
8 oz
feta cheese (diced)
1/2 cup
diced red onion
1/4 cup
minced basil
1/2 cup
olive oil
1/4 cup
white balsamic vinegar
2 tbsp
lemon juice
2 cloves
garlic (minced)
1 tsp
dried parsley
1/2 tsp
dijon mustard
1/4 tsp
salt
1/8 tsp
pepper